There’s a lot awesome about this recipe, including that its made in your slow cooker, features more shopping than chopping, and has literally no fat (unless you garnish with the optional olives and cheese). It also tastes really light and fresh and yummy.
Serves 6-8
1 medium eggplant, peeled and chopped into 1-2 inch dice
1 medium onion, chopped
28 oz. can diced Italian-style tomatoes (with juice)
6 oz. can tomato paste
4 oz. can sliced mushrooms
2 cloves garlic, minced
1/4 cup dry red wine
1/4 cup water
1 1/2 tsp. dried oregano
1 tsp. salt
1/2 tsp. red pepper flakes
a few grinds of black pepper
2 tbsp. chopped parsley
sliced black olives and parmesan cheese, for garnish if desired
Put everything except the parsley, olives, and cheese in the slow cooker and stir. Cook on low for 7-8 hours or high for about 4 hours. Blend to desired consistency with immersion blender (or remove to a blender, but let it cool a bit first), or leave chunky if you like your sauce that way. I blended to avoid questions about what was in it! Add parsley and taste to correct seasonings. Serve over pasta with black olives and cheese on top.
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